2 tsp orange peel, minced

1 ½ tsp coarse black pepper

1 tsp salt

2 Tbl Tio Pablo Spicy Pepitas, crushed

2 Tbl Tio Pablo Spicy Peanuts, crushed

1 Tbl raisins

2 Tbl roasted sesame seeds, plus 1 tsp for topping

1 tsp Tio Pablo Mexican Oregano

1 400g can diced tomatoes

1 ½ Tbl Tio Pablo Mayan Gold Spice Mix

¼ tsp ground cloves

1 cup chicken broth (plus extra for thinning sauce)

2 Tio Pablo Chicas Tortillas, chopped

50g dark chocolate pieces

Boil 5 cups of salted water and add chicken pieces. Bring heat down to a simmer and poach chicken for about 10 minutes, until pieces are no longer pink in the middle. Reserve water to use as broth in mole sauce.

In a mixer or food processor, purée the mole and then reheat on low heat, adding in chocolate until melted and blended though. Add chicken pieces and simmer again, adding extra broth to thin sauce, if necessary.

Serve on rice (Tio Pablo Arroz Rojo works nicely if you would like flavoured rice) and sprinkle extra roasted sesame seeds on top. Serves 4